Oreo Truffle Balls
These Oreo Truffle Balls are a delicious, no-bake treat. With only 3 ingredients, they're perfect for any occasion!
Servings: 24 Oreo truffles
Ingredients
- 36 Oreo Cookies
- 8 ounces cream cheese, use full fat
- 8 ounces white chocolate candy melts
- ½ cup Oreos, crushed, optional
Instructions
- Line a cookie tray with parchment paper or wax paper.
- Place the Oreos (wafers and filling) in a food processor and pulse until they're fine crumbs.
- Using a stand or handheld mixer, beat the cookie crumbs and cream cheese until there are no lumps of cream cheese.
- Form the mixture into round balls a little smaller than a golf ball (makes about 24 total). Place on the lined cookie sheet and freeze until firm (about 20-30 minutes).
- Melt the chocolate candy melts according to package instructions.
- Using a fork or candy dipping tool, dip each ball in the melted chocolate and place back on the baking tray. You want the truffles to stay cold and firm as you do this. So if they start to soften, pop them back in the fridge to harden again.
- Optional: melt the white chocolate candy melts. Then drizzle the melted chocolate over the top of each truffle. Use the ½ cup of Oreo crumbs to sprinkle on the top of the balls before the coating sets.
- Place the truffles in the fridge to harden for 1 hour.
- Store truffles in an airtight container in the refrigerator for up to 7 days.
Notes
What types of Ores can I use? I used regular Oreos for this recipe but you can use different flavors of Oreos cookies, but not the Double Stuf Oreos.
Store. Once set, place Oreo cookie balls in an airtight container, separate layers with parchment or wax paper, and keep them in the refrigerator for up to 7 days or freezer for up to 2 months.
Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 127IU | Calcium: 13mg | Iron: 2mg